Low Sodium Cauliflower Curry

Indulge in the comforting flavors of this Low Sodium Cauliflower Curry, a vibrant, wholesome dish that’s perfect for anyone looking to enjoy a heart-healthy meal without compromising on taste. Bursting with aromatic spices like turmeric, cumin, and garam masala, this curry builds layers of flavor with a creamy coconut milk base and the natural sweetness of unsalted diced tomatoes. Tender cauliflower florets are simmered to perfection and paired with fresh spinach for a nutrient-packed bite. Finished with a zesty splash of lime juice and fresh cilantro, this one-pot wonder is an easy, low-sodium vegetarian dinner that’s perfect served over fluffy rice or with warm naan bread. Ready in just an hour, it’s a satisfying, plant-based meal that’s sure to impress.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 medium head Cauliflower
• 2 tablespoons Olive Oil
• 1 medium Onion
• 3 pieces Garlic cloves
• 1 tablespoon Ginger
• 2 tablespoons Tomato paste
• 1 14-ounce can Canned unsalted diced tomatoes
• 1 13.5-ounce can Coconut milk
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Garam masala
• 2 cups Fresh spinach
• 0.25 cup Fresh cilantro
• 1 tablespoon Lime juice
• 0.5 teaspoon Black pepper
• 0.5 cup Water

Directions

Step 1

Begin by preparing the cauliflower by removing the leaves and cutting the head into bite-sized florets. Rinse under cold water and set aside to drain.

Step 2

Peel and finely chop the onion. Mince the garlic cloves and grate the ginger.

Step 3

In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.

Step 4

Add the chopped onion to the pot and cook until it becomes translucent, about 5 minutes.

Step 5

Stir in the minced garlic and grated ginger, sautéing for an additional minute until fragrant.

Step 6

Add the turmeric, cumin, coriander, and garam masala to the pot. Stir well to coat the onion mixture with the spices, cooking for 1-2 minutes.

Step 7

Add the tomato paste to the pot and mix thoroughly with the spices and onions.

Step 8

Pour in the canned unsalted diced tomatoes, coconut milk, and 0.5 cup of water, stirring to combine everything evenly.

Step 9

Bring the mixture to a gentle simmer, then add the cauliflower florets. Stir well to coat the cauliflower in the sauce.

Step 10

Cover the pot and cook the curry over low heat for about 25-30 minutes, stirring occasionally, until the cauliflower is tender.

Step 11

Once the cauliflower has cooked through, stir in the fresh spinach and cook for an additional 2-3 minutes until wilted.

Step 12

Adjust the seasoning with black pepper to taste. Stir in the lime juice and finely chopped cilantro just before serving.

Step 13

Serve the curry hot, optionally accompanied by cooked rice or warm naan bread.

Nutrition Facts

Serving size	(1682.1g)

Amount per serving	% Daily Value*
Calories	759.5

Total Fat 32.7g	0%
Saturated Fat 5.6g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 864.2mg	0%
Total Carbohydrate 109.9g	0%
Dietary Fiber 22.8g	0%
Total Sugars 59.1g
Protein 19.4g	0%

Vitamin D 0IU	0%
Calcium 383.4mg	0%
Iron 12.7mg	0%
Potassium 3277.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.3%

Protein: 9.6%

Carbs: 54.2%